James Deen, the Porn Star, Explains How to Toss a Salad

As an adult-film star, I’ve performed in more than 4,000 sex scenes. That may sound like fun—and it totally is—but sometimes, after hours of lying around, you have to find new and creative ways to liven the mood on set.

Now, I can’t recommend this to people in all careers, but if someone working under me seems a little bored, then I try to mix things up with a proper salad tossing.

You know what I mean: I take a step back from the situation and introduce the person to something new that she might find unexpectedly appealing.

I’m talking, of course, about this recipe for a zesty kale taco salad. It’s so simple and delicious that you may never eat out again.

1. Heat Things UpJust like on an adult-film set, it’s always best to have everything turned on before you begin. So start by preheating the oven to 450°F.

Lay the tomatillos, poblanos, white onion, and garlic on a baking sheet and let them roast for 7 to 10 minutes. You really don’t want to finish too soon; these morsels should stay in the oven until well roasted. They’ll char but remain lusciously flavorful.

Then pull out—the tray, of course—and let things cool down for a few minutes. Now you’re ready for the main thrust of this great culinary adventure.

2. Handle the JobTo make the dressing, add your cilantro, lime juice, queso, cumin, coriander, paprika, and cayenne in a food processor or blender and puree until the concoction is smooth. Then add the kale to a separate serving bowl.

Now it’s time to use your fingers.

About 30 minutes before serving, pour the dressing directly onto the kale and toss carefully. Move too fast, and you’ll get splatter everywhere. Use your hands to massage the dressing into the leaves. Make sure you stroke each piece gently so that it absorbs the dressing and relaxes without wilting.

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3. Finish on TopThe dressed kale is the base of the dish. Pile it on your plate first; then dice the jala-penos and olives and add them. Set out the crushed chips, cheddar, and sour cream.

Now it’s time for the money shot: Turn to your date and ask what toppings she (or he) wants. Personally I hate sour cream. (Seriously, that’s not a euphemism.) But sploosh it on if you want to.

(Here's another reason to "sploosh" on the sour cream. It's one of the 8 Fatty Foods with Health Benefits.)

Serve with chips and leftover salsa. It will taste so good your date will moan and beg for more.

What You’ll Need

The Salsaverde Dressing

4 fresh tomatillos, husked and rinsed

3 poblano peppers

1 large white onion, diced

4 garlic cloves

1 cup chopped cilantro

1/2 cup lime juice

1/2 cup queso fresco

2 Tbsp ground cumin

1 Tbsp coriander

1 tsp paprika

1 tsp ground cayenne

The Salad

2 cups chopped kale

3 Tbsp salsa verde dressing (see above)

1 Tbsp sliced pickled jalapenos

1 Tbsp sliced black olives

1/2 cup lightly crushed tortilla chips

3 Tbsp shredded cheddar cheese

1 Tbsp sour cream

—with Dale Talde, Chef at Talde and Pork Slope in Brooklyn. See Deen’s movies at Jamesdeen.com

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